Your Sunday Morning Plan
Vegetable omelets are always a tasty and nutritious brunch choice, but when spring veggies like asparagus are in season, they’re just that much better. And ’round these parts, we’re expected to experience a whole bunch of rain this weekend, might as well take advantage of it.
EAT
Is there anything healthier and tastier than enjoying in-season produce? And how do eggs go so well with so many things! The beauty of omelets is that you can put just about anything in them, but we’re opting for asparagus, mushrooms and spring onions.
You’ll need:
- 1/4 cup olive oil
- approx two eggs per person (maybe one egg per small kid)
- two asparagus spears per person
- sliced mushrooms to taste (maybe 1/4 cup each?)
- chopped spring onions to taste (1 Tbsp each?)
